Place paper cupcake cases in muffin tins and fill to three quarters full. Bake for 20-25 minutes at 180ºC, testing with a skewer to check that cakes are cooked to the centre. Cool on a rack.

Using a small sharp knife, cut a shallow 4cm diameter cone from the centre top of each cupcake. With the back of a teaspoon, spread indentation with marmalade. Replace removed cake.

Frost liberally, making tall peaks. Decorate with grated fresh coconut. (See below for how to crack a coconut.) Keep cakes in a cool, dry place and serve on same day. Unfrosted cakes will keep well in an airtight container for 2-3 days.

To make the frosting.

In a medium-sized metal bowl set over a saucepan of just-simmering water, gently whisk together frosting ingredients until mixture is quite warm and sugar is dissolved.

With a hand-held electric mixer on high speed, beat frosting for about 6 minutes, or until thick and fluffy. Remove bowl from heat and continue to beat frosting until it is cool, thick and spreadable.

Frost cakes using a small palette knife or a butter knife to shape generous dollops of frosting into peaks. Frosting will keep, in a covered bowl in the fridge, for 2 days.